This post is sponsored by Taylor Farms.
I am curious to know if bowls made out of tortillas are a thing outside of Texas and the southwest. I know there are such a thing as bread bowls, but a bowl made out of a tortilla is just as good (if not better). Sometimes it’s not enough to have our food in a bowl - sometimes we like to eat the entire bowl as well!
Usually, tortilla bowls are deep fried and then filled with the fajita components pictured here or refried beans, cheddar cheese, and ground beef. I wanted to make the traditional taco salad healthier by baking the tortilla shell and having the base salad start with a super satisfying and convenient salad mix from Taylor Farms. I seriously love their salad kits and often utilize them as a side salad for dinner or as a main for lunch with added protein. They are super useful with a 2 month old since often when I start cooking dinner, baby girl suddenly needs milk (she just likes to eat when we do!). I love that I can toss these kits together in just a couple of minutes.
To elevate the salad here, bake large, burrito-sized tortillas on upside down oven safe bowls to create a tortilla bowl. Let it cool completely and then fill with the salad mix and all the toppings. The best part is, the chicken fajitas and onions and bell peppers are all conveniently made on a single sheet pan. Dinner win!!
Chicken Fajita Salad Tortilla Bowls
4 10-inch flour tortillas
Neutral oil, for spreading on tortillas
1 tbl chili powder
2 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1 lb. boneless skinless chicken breasts
2 bell peppers, any color, sliced lengthwise
1 onion, sliced
1 Taylor Farms Salsa Ranch salad kit
1 cup cherry tomatoes, sliced
1 lime, sliced into wedges
Cilantro and avocado, (optional) for topping
For the tortilla shells: Preheat oven to 425°F. Microwave tortillas for 30 seconds or until soft and pliable. Brush front and back of tortillas with neutral oil, and lift over a 4-5 inch upside down oven safe ramekin or bowl. Push down the sides against the bowl. There will be creases and folds from the parts of the tortilla that do not stick to the bowl.
Sprinkle outside of tortilla with salt. Arrange upside down bowls with tortillas on top of a large sheet pan. Repeat with remaining bowls and tortillas. Bake in preheated oven for 8-10 minutes, rotating halfway through. Remove trays from oven when tortillas are toasted and slightly golden brown on the edges. Let cool completely on the bowls before removing.
For the fajitas: Lower heat to 400°F. Line a large sheet pan with foil. In a small bowl, mix together the chili powder, paprika, and salt.
Drizzle chicken breasts with a little olive oil and sprinkle with seasoning mixture , front and back. Arrange in center of baking sheet. Toss bell peppers and onions in a little olive oil and a generous sprinkle of seasoning and arrange around the chicken. Bake for 20-23 min or until chicken is cooked through.
Let cool slightly and shred with two forks. Toss shredded chicken in any extra oil and seasoning left on the pan. Squeeze lime juice over the chicken.
To assemble: Fill each tortilla shell with salad greens. Top with the tortilla strips and cheese, shredded chicken, onions and bell peppers, cherry tomatoes, and a lime wedge. Top with the salsa ranch dressing. Serve immediately.